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Italian Stuffed Tomatoes with a French Twist by the AICR

The American Institute for Cancer Research (AICR) supports research on the relationship of nutrition, physical activity and weight management to cancer risk. They interpret the scientific literature and educate the public about those risks. Each week, the AICR also publishes a carefully prepared recipe for a dish designed to encourage healthier lifestyle choices among the public.

This week's dish is Italian stuffed tomatoes with a French twist.

Plump, ripe, brilliant red tomatoes filled with aromatic fresh herbs, whole-wheat garlicky croutons and savory olives and cheese make for a delicious end of summer comfort food treat. Although stuffed tomatoes are popular in several cuisines, they are especially popular in Italy because of Italians’ love of garden-fresh tomatoes. The French twist comes from using chevre cheese.

Chevre - French for goat’s milk cheese - can have a mild buttery flavor to slightly tangy. Textures range from smooth to crumbly. A wonderful quality of chevre is that a small amount produces big flavor – a uniquely tart earthy one. Chevre is an excellent alternative to Parmesan or slightly salty feta cheeses, both typically used in stuffed tomatoes.

Your favorite Chevre combined with super-easy-to-make whole-wheat croutons results in a satisfying, mouth pleasing and crunchy topping. Homemade whole-wheat croutons offer more cancer-protective fiber and a richer wheat flavor than store bought croutons made from white bread. Kalamata olives, from Greece (a little Grecian twist, too), impart a pinch of briny flavor while adding a meaty dimension to the stuffing texture. Fresh basil and thyme, both abundant in late summer gardens, and good old dried Italian seasoning brighten all the flavors in the stuffing mixture.

Any variety of ripe, plump, red garden tomatoes will work well. Slice off tomato tops, scoop out the insides, separate seeds from the flesh and chop remaining flesh to capture every bit of sweet flavor and maximum health-promoting vitamin C, beta-carotene and lycopene.

Easy to make and easy to serve, these colorful stuffed gems are terrific just out of the oven. Serve as an appetizer, vegetable side dish or a main course for a light meal. Savor late harvest vine-ripened tomatoes with a French twist. Delicious! Delizioso! Délicieux!

Italian Stuffed Tomatoes

4 medium ripe tomatoes

1/2 cup whole-wheat croutons, about ½-inch cubes*

1/2 cup crumbled chevre cheese (Parmesan or feta may be substituted)

1/3 cup pitted Kalamata olives, sliced

1 Tbsp. chopped fresh basil

1 Tbsp. chopped fresh thyme

1/2 tsp. dried Italian seasoning

1 Tbsp. extra virgin olive oil

2 tsp. red wine vinegar

Instructions

Cut tops off tomatoes and discard. Carefully scoop out tomato pulp onto cutting board. Place tomato shells cut side down on a paper towel and let drain for several minutes. Remove seeds from pulp and discard. Chop remaining pulp and place in strainer to let juice drain.